Spiced Fig and Walnut Hot Cross Buns

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, YEAST FREE, PALEO

My little girl has begun to notice the change in seasons with great anticipation and delight. Autumn leaves appearing on the ground are met with much jumping and giggles, changes in our garden are met with wide eyes and curious questions, decorations that appear and disappear in the shop windows bring squeals of delight, the new seasonal produce that appear on the supermarket shelves bring excitement and exploration... and those darned hot cross buns that have been just about everywhere since Boxing Day have made a pretty big impression.

“Hot cross buns, hot cross buns, one a penny, two a penny hot cross buns..” And so the nursery rhyme has been sung…over and OVER again (with much glee, hilarity, and gusto) in this house.

I have made it my mission to make her real hot cross buns. Not the spiced fruit muffin imposters or ‘hot cross cakes’ (that I’m sure are truly delicious in their own right!), but true hot cross buns.
So I present you with these rustic morsels of deliciousness!
Think of your favourite thickly sliced artisan fruit and nut bread, now think of a beautifully spiced fruit cake. Imagine those two lovlies had a baby and ta-daaaa you have my splendiferous Spiced Fig and Walnut Hot Cross Buns. They are thoroughly satisfying, thoroughly pleasing and thoroughly de-licious!

I hope you love them as much as we do!

Recipe (makes 8)

FOR THE DOUGH
¾ cup blanched almond flour (you can use almond meal in this recipe)
½ cup tapioca flour
3 tbsp coconut flour
1 tbsp chia seeds (I used white chia seeds but you can use whatever you have)
2 tbsp coconut sugar
1 tsp GF or homemade baking powder
½ tsp bicarb soda
Pinch of salt
1 tbsp coconut oil
½ tsp coconut vinegar (you can happily use apple cider vinegar too!)
2 eggs
3 tbsp water

FOR THE SPICED FRUIT AND NUT MIX
50g currants
50g sultanas
70g dried figs, roughly chopped
70g raw mixed nuts, roughly chopped (I used 50g walnuts and 20g cashews)
¾ tsp cinnamon
½ tsp ginger
¼ tsp cardamom
2 tsp orange zest or a few drops of food grade orange oil

FOR THE CROSSES
2 tbsp coconut flour
4 tbsp tapioca flour
2 ½ tbsp water (you may require slightly less or more water in order to form a thick paste)

Method
To begin, line a large baking tray with baking paper and set aside.

TO MAKE THE DOUGH
Next place your flours, coconut sugar, chia seeds, baking powder, bicarb soda, and salt in a large mixing bowl and stir until well combined.
Now mix through the coconut oil and coconut vinegar until your mixture resembles fine bread crumbs.
Add your spiced fruit and nut mix to the bowl and gently fold through until evenly distributed.
In a separate bowl lightly beat your water and eggs together.
Now add the egg and water mixture to your hot cross bun mixture and stir through until a lovely dough begins to form.
Cover your mixing bowl with plastic wrap and place in the fridge for about an hour. This will allow the dough to firm up, making it nice and workable when it comes to forming the buns.

NEXT MAKE YOUR CROSS MIXTURE
Combine the coconut flour and tapioca flour in a small bowl.
Next mix through the water and continue stirring until you have a well combined, thick, paste.
Once you are happy that the mixture is very thoroughly combined, spoon it into a zip lock bag, squeeze out all excess air and place in the fridge with your bun dough for about an hour.

LETS MAKE THE BUNS!
Once your bun dough and cross mixture have had their time in the fridge preheat the oven to 160C.
Spoon the bun dough out into eight even portions (they will be approximately 1/3 cup each in size) placing the dough straight onto your prepared baking tray.
Now rub a little coconut oil into your hands and shape each portion into a lovely little bun.
Now it’s time to pipe the crosses.
Using a pair of scissors, snip a corner off one of the edges of your zip lock bag and, squeezing firmly, pipe a cross on each bun.
Once you are happy with the appearance of your buns they can be popped straight in the oven for baking.
Bake for 15 minutes or until lightly golden.
Place onto a wire cooling rack for a few minutes before slicing in half and devouring.
You may wish to give your buns a light glaze with a little melted honey. This is not necessary but will give your buns a little extra sticky sweetness and an appealing shine. I didn’t bother with this step because I was too darned keen to tuck in!
Gobble down as is, slice in half and slather in butter or coconut butter, toast, or sprinkle a little cinnamon sugar on each half…oh the glorious possibilities of the humble hot cross bun!